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Grilled Shrimp Tacos with Chipotle Aioli

Updated: May 22, 2019

Tacos have taken over my feed recently- sorry, I'm not sorry! I don't think there is such a thing as too many taco recipes, and I'm just warning y'all that there will be more to come after this one! We thoroughly enjoyed these luscious Grilled Shrimp Tacos during our recent trip to the coast. My family has a place on South Padre Island, which is down at the very tip of Texas for those of you who have never been. The drive to SPI is long, flat, and uneventful but once we get there, we are greeted by welcoming beaches, rolling dunes, and undulating surf. The little town of Port Isabel, situated across the causeway inland from the island, is home to Gulf Seafood Market, where I aways shop for the freshest fish and shrimp. This past trip, I scored some gorgeous pink jumbo shrimp, freshly trolled straight from the adjacent gulf. It's amazing how much more delicious shrimp is when you eat it at the beach- you can still taste the sea! The texture is better too since it hasn't been frozen to make a long journey inland. But don't be deterred from grilling shrimp at home, just make sure you are selecting the highest quality- your fish monger can point you in the right direction. The smoky, creamy, and spicy chipotle aioli that I serve these with is not to be skipped!! It’s the perfect compliment for the shrimp- and it also doubles as a great dip for veggies or spread for burgers and sandwiches! I like to arrange these grilled shrimp tacos self-serve style on a big platter, complete with shredded cabbage, sliced avocado, warmed tortillas, the aioli, and cilantro. This shrimp taco platter will keep everyone at your fiesta coming back for more. Enjoy, amigos!


prep time: 15 min. cook time: 15 min. serves: 6-8



2 lbs jumbo shrimp, peeled, deveined and tails removed (I ask my fishmonger to do this)

1 tsp cumin

1 tsp dried oregano

1 tsp smoked sweet paprika

1/2 tsp chipotle chili powder

1 tsp garlic powder

1-1/2 tsp kosher salt

1 tbsp olive oil


1 cup good mayonnaise

2 chipotle chilis en adobo

juice of 1 lime (about 1 tbsp)

1 garlic clove, roughly chopped

1/2 tsp salt


tortillas, shredded Napa cabbage, sliced avocado, cilantro leaves, lime wedges



To make the chipotle aioli, place all the ingredients in the bowl of a food processor and pulse until the mixture is fully blended and smooth. Transfer the aioli to a small serving dish. Preheat the grill to med-high heat and lightly oil the grate. Place the shrimp in a large bowl. Combine the cumin, oregano, paprika, garlic powder, 1-1/2 tsp salt, and chipotle chili powder in a small bowl and mix to combine. Add the spices to the shrimp along with the olive oil and stir to coat evenly. Lay the shrimp on the grill- flipping them after about 3 minutes (they will start to curl up). Grill another 2 minutes or so on the other side- until they are pink and opaque throughout. They will cook quickly, so keep an eye on them! *You could also grill the shrimp on skewers- just make sure to soak the skewers about 30 min in advance if you’re using wooden ones. Transfer the cooked shrimp to a platter and cover with foil to keep warm while you toast the tortillas on the grill, lightly charring them about 1-2 minutes on each side. Stack the tortillas on the platter with the shrimp. Arrange the cabbage, avocado, cilantro, lime wedges, and bowl of aioli alongside the warm shrimp and tortillas. Pour a cerveza and enjoy!

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